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In this food video learn a great Mediterranean recipe for halawet el jibn, which is a stuffed sweet cheese recipe.
Tags:halawet el jibn recipe,cheese recipe,dedemed,how to cook mediterranean food,how to make halawet el jibn,Mediterranean Recipes,stuffed sweet cheese recipe
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Hey guys, welcome back to Dede's Mediterranean Kitchen. Today we're going to be making a wonderful dessert called Halawet el Jibn which translates literally into sweet cheese. Now remember, you can get this recipe and all of my other recipes on my website at DedeMed.com and when you're there you can join my social network, my twitter, and my facebook so you can talk to a lot of other people who like the same food you do. Now, let's go over the ingredients and then we're gonna put this all together.
We have some fresh mozzarella cheese that is soaked in one cup of water. I have some really fine semolina. I have fine farina. I have ground pistachios. I have butter, some lemon juice and I have ashta which is that Mediterranean custard. I have some rose water, orange blossom water, and then we have water in sugar and we want to ready to go.
We are going to have to use a nice big pot so that we can cook the cheese in. We're are going to start off with two cups of sugar. We're going to make a sort of simple syrup like the same one that's on my website. So one, two, and to this we're going to add one cup of water. And we want to stir this until it's nice and dissolved. The sugar has dissolved so I'm to add one tea -- and I'm going add one tablespoon of each rose water and orange blossom water. It gives it a wonderful flavor. When let this come to a boil, it'll thicken up and then we're going to move it to the side. I moved my syrup to the side and I left it to continue to cook and then we're going to kind of precook our farina. I have some butter. Put it in the pan. The butter melts. It’s a sweet cream butter, it’s great for desserts. Our butter has melted and it smells so good. You can find sweet cream butter at a lot of your local grocery stores. It shouldn’t be too difficult to find. Keep this on low heat. We add the farina as well. We just kind of want to heat a little bit so it has a little bit of a nutty flavor. Just like that, just for a minute or two and then we’re going add this source to our simple syrup.
So it’s almost done. Let’s move our syrup back then and then we’re going to add our farina and semolina mix to the butter, to the syrup I’m sorry. Just like that. Make sure to stir, stir, stir. That’s the way. And then as soon this comes to a boil we’re going to add the cheese to it. Want to try this down to low heat and we’re going to add the mozzarella in pieces while we’re still stirring. You don’t want to anything to stick. This is going to melt. And it takes a lot of arm grease to get this done cause as soon as the cheese starts melting it gets really thick. Then just slowly add your cheese. I like soaking the cheese in about a cup of water before I cook this just so that if there’s any excess salt, it comes out of the cheese. If you can find sweet cheese, that works even better. It’s found in a lot of the Mediterranean stores but you can find mozzarella in a lot of your local grocery stores.
Just continue adding the cheese and stirring. If you could find a helper to help you with this, that’s great. I like using a wooden because it’s strong and when the cheese starts to melt, it can handle it. It takes a lot of arms to -- you just got to keep on mixing while it’s boiling. Just keep on mixing. Don’t give up. Just keep on mixing. And the semolina will start and the semolina and the farina will start to mix with the mozzarella. Just like that. You’ll love it. Just like that, see – It kind of resides off the edges. We’re almost done. I’m going to trap the heat and just continue to stir. If you have a man around, this is the time to use him because this is a lot of muscle work.
Okay, okay now, I’m going to show you how to spread this in a pan and then put the dish together. So I have a nice nonstick sheet. Now of course, I sprinkled some syrup on it. This will keep the cheese from sticking and we’re really easy to spread it out. Just like that. (Put your hands, okay). This is a simple syrup I’ve premade. I always have some in the refrigerator for ever I want to make desserts so we don’t have to wait too long. We are going to get our cooked cheese. We’re going to spread it out and let it cool. We going to make little custard filled rolls. We just spread it out nice and thin. And as you’re spreading it’s going to cool. If you have a bigger sheet, you can make it as thin as you like or as thick as you like.
Make sure it’s nice and even. It’s a little bit messy but let me tell you, it is very well worth it. See and you can feel that’s getting more firm and you’re spreading it. Just like that.
Now I’m going to let this cool for about 20 minutes. You can put it in the refrigerator if you like but you want it to cool so that you can handle it and you can roll it.
So I let it cool for about 30 minutes. I actually put it in the refrigerator. Let it cool completely and now we’re going to show you how to present it.
So, what we’re going to do is we’re going to actually cut this up into two thirds. Just like this, could be a little bit sticky sometimes, and there we’re going to cut them into about four inches. Just like that. So right about there, the fine part is a little bit difficult. You want to use a serrated knife so you can cut through the cheese.
So just like that
And now we’re going to get our custard or ashta filling. Now this you can find it on my website. Remember use it your -- which is a little pan cakes. Just like that.
Spread it out. And then we need your knife to help you lift it. This one could go out the way and then just roll it up, just like that. You want to get a nice dish and you want let this cool completely before you serve them so you can do them a day in advance. You can do a lot of this paper work in advance.
So just take the roll, not dish, put in our next one. Like that, be sure it’s cut.
Now, some people also like to serve this in a different way as well. Some people just like to get the, the cheese mix and just cut it up into tiny squares and then serve it with a custard filling on top. Just like that. You can load too much custard for me. That is okay. Move this out of the way. Put them in a nice dish. You want to get some ground pistachios. Or whatever brown nuts that you like. Just like that. They are pretty in this. And then you can serve it with the syrup on the side. You can drizzle a little bit of syrup on top, just like that.
And that’s it, it’s so easy to make, it’s so easy to put it together, make it a day in advance if you’re having company. Put it in the refrigerator. It stays good for about two days. And remember, you can get this recipe and all my other recipes at my website. Join me again for Dede’s Mediterranean Kitchen.